Italian Style Eggs Benedict
Elevate your brunch game with this mouthwatering Italian Style Eggs Benedict, a bold twist on the classic favorite. Perfectly poached eggs sit atop toasted English muffins layered with salty, delicate prosciutto and creamy burrata cheese, delivering a luxurious combination of flavors. The dish is crowned with a silky basil-infused hollandaise sauce, adding an aromatic freshness, and garnished with sweet, blistered cherry tomatoes drizzled with balsamic glaze. This gourmet recipe combines Italian-inspired ingredients with a refined presentation, making it an ideal centerpiece for brunch gatherings or a decadent start to your day. Ready in just 35 minutes, it’s a delightful blend of elegance and ease. Keywords: Italian Eggs Benedict, prosciutto, basil hollandaise, burrata cheese, gourmet brunch recipe.
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Recipe Information
Ingredients
- 2 English muffins
- 4 Prosciutto slices
- 1 ball Fresh burrata cheese
- 4 Eggs
- 2 tablespoons White vinegar
- 1 cup Butter
- 3 Egg yolks
- 1 teaspoon Lemon juice
- 10 Fresh basil leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Olive oil
- 8 Cherry tomatoes
- 1 teaspoon Balsamic glaze
Instructions
Preheat your oven's broiler or a stovetop grill on medium-high heat.
Slice the English muffins in half and lightly toast them under the broiler or on the grill. Set aside.
Heat a small skillet over medium heat and add 1 teaspoon of olive oil. Sauté the cherry tomatoes until they are softened and slightly blistered, approximately 3-4 minutes. Drizzle with balsamic glaze and set aside.
To make the basil hollandaise sauce, melt the butter in a small saucepan over low heat and keep warm.
In a blender, combine the egg yolks, lemon juice, salt, and basil leaves. Blend on low speed until smooth and well-combined.
With the blender running, slowly stream in the melted butter until the mixture is thickened and creamy. Taste and adjust seasoning if necessary. Keep the hollandaise warm by placing the blender container in a bowl of hot water.
To poach the eggs, bring a medium-sized pot of water to a gentle simmer. Add the white vinegar.
Crack each egg into a small bowl, then gently drop it into the simmering water. Cook for 3-4 minutes, until the egg whites are set but the yolks are still runny. Using a slotted spoon, carefully remove the eggs and place them on a paper towel to drain.
Assemble the Italian Style Eggs Benedict: place a slice of prosciutto on each toasted English muffin half, followed by a spoonful of torn burrata cheese.
Top each muffin with a poached egg, then generously spoon the basil hollandaise sauce over the top.
Garnish with the blistered cherry tomatoes, freshly cracked black pepper, and an extra basil leaf if desired.
Serve immediately and enjoy your Italian-inspired brunch!
Nutrition Facts
Calories |
3397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 283.6 g | 364% | |
| Saturated Fat | 138.9 g | 694% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 1972 mg | 657% | |
| Sodium | 6020 mg | 262% | |
| Total Carbohydrate | 111.4 g | 41% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 18.6 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 1187 mg | 91% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2688 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
